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Fresh pre-cut ingredients
20 minutes

Pan-Seared Chicken & Zucchini

over Sun-Dried Tomato Pesto Orzo, Lemon & Parsley

Cooking time

20 minutes




780 /serving

Three, two, one, dinner! Twenty minutes of easy peasy time in the kitchen will get you this flavour fest starring perfectly browned spice-tossed chicken thighs. The chicken will help flavour the bed of orzo you’ll make for it—after cooking the poultry, you’ll use the same pan to combine the cooked orzo with our beloved sun-dried tomato pesto, some tender, broiled zucchini, fresh parsley and a splash of lemon juice for zing. Such simple things, combined in a way to make dinner spectacular.

We will send you:

  • 4 Chicken thighs
  • 15ml Minced garlic
  • 100g Diced onions
  • 1 Bunch of parsley
  • 1 Lemon
  • 2 Tomatoes
  • 200g Zucchini half-moons
  • 142g Orzo
  • 60g Sun-dried tomato pesto
  • 14g Peperone Per Favore spices (salt, garlic, sugar, red bell pepper, green bell pepper, paprika, turmeric, cayenne pepper, dried vegetables, spices, mustard, lemon oil, black pepper)

Contains: Milk, Mustard, Cashews, Wheat

You will need:

Medium pot
Large high-sided pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
32 g
Saturated Fat
5 g
1110 mg
Total Carb
75 g
13 g
48 g
7 g
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Boil the orzo
Preheat the oven to broil. Bring a medium pot of salted water to a boil. Boil the orzo, 10 to 14 min., until just tender. Reserving 1 cup cooking water (double for 4 portions), drain and rinse under running water. Return to the pot and set aside in a warm spot.
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Cook the chicken
While the orzo boils, in a large, high-sided pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ⅓ of the spices and S&P. Cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits in the pan. Reserve the pan.
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Broil the zucchini
While the chicken cooks, on a lined sheet pan, toss the zucchini with a drizzle of oil, ½ the remaining spices and S&P. Arrange in a single layer and broil, 5 to 6 min., flipping halfway, until browned. Set aside in a warm spot.
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Mise en place
Roughly chop the parsley leaves and stems. Juice the lemon. Small-dice the tomatoes; season with S&P and toss well.
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Combine the orzo
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the onions and garlic, stirring frequently, 2 to 3 min., until fragrant. Add the pesto and ¼ of the reserved cooking water; stir well and bring to a simmer. Add the orzo, zucchini, ⅔ of the parsley and ½ the lemon juice; season with the remaining spices and S&P. Sauté, stirring constantly, 2 to 3 min., until slightly thickened. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Finish & serve
To the pan of orzo, add ⅔ of the tomatoes and stir well. Divide the orzo between your plates. Top with the chicken. Drizzle the remaining lemon juice on top. Garnish with the remaining tomatoes and parsley. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.